Armadillo Eggs


  • 12 Large Jalapeño Peppers
  • 8oz Cream Cheese
  • Unger Meats Ground Pork
  • Unger Meats  Raw Italian Sausage
  • 1 lb Unger Meats Bacon


  1. Preheat Wood Pellet Smoker to 250 degrees F.
  2. Cut the tops off and core jalapeños.
  3. Par boil for 6-7 minutes.
  4. Stuff peppers with cream cheese.
  5. Make a 50/50 blend of ground pork and Italian sausage.
  6. Wrap stuffed peppers in sausage blend (pinching all openings closed).
  7. Then wrap in strips of bacon (usually about 3 strips per pepper).
  8. Smoke at 250 F for a couple hours.
  9. Then increase grill temperature to 400 F and grill to crisp the bacon (if desired)
  10. Remove from grill and let rest for 5-10 mins.ENJOY!